Flourless Peanut Butter Oatmeal Cookies.

Only 7 simple ingredients needed to make these soft & chewy flourless peanut butter oatmeal cookies. Dark chocolate chips, peanut butter, cinnamon, and not much else in this gluten free cookie recipe.

Only 7 simple ingredients needed to make these soft & chewy flourless peanut butter oatmeal cookies!

Today’s post is coming to you a little late in the day. Total lazy Sunday. I’m sitting on the couch still full after last night’s crab cake dinner, a little lethargic after yesterday’s walk around Annapolis, and my stomach hurts from laughing so hard.

Great ab workout if you ask me.

(If you live in the Columbia area, check out Stanford Grill for dinner. Incredible crab cakes, nightly jazz band, all fresh and local ingredients, great beer and wine selection.)

A couple of my best girlfriends visited this past weekend and when we weren’t laughing our butts off, we were eating chocolate and guacamole and jelly beans and pizza and french fries. So today’s cookie recipe is on the healthier side. Best way to start a new week. Or is this the best way to start a new week? I’m torn.

Only 7 simple ingredients needed to make these soft & chewy flourless peanut butter oatmeal cookies!

If you follow me on Instagram, you may remember my troubles with a gluten free cookie recipe a couple weeks ago. You’ve been asking for more gluten free recipes, so I’m trying my hand at experimentation. Sure, they may look incredible in the picture but my god. Those flourless peanut butter oatmeal cookies tasted like cardboard. Crispy, soft, cakey, and dry all at the same time. I’ll spare you any more detail.

Determined, I tried my hand at them again. Batches number two and three were completely flavorless. The texture was spot on, though. Baby steps! “Practice makes perfect” – I kept telling myself. They were soft and chewy just how I love my oatmeal cookies. But their taste was seriously lacking; not something I’d ever want to share with others. We spread each with a smear of peanut butter and ate them anyway.

The (delicious) things I do for the sake of recipe testing.

7 ingredient Flourless Peanut Butter Oatmeal Cookies - soft, chewy, simple, and gluten free!

Fourth time’s a charm! In fact, the 4th batch was so delightfully charming that I made them twice in 3 days. Each batch disappeared. Taste testers had no idea these sneaky little peanut butter cookies had no butter, no flour, and reduced sugar. They each thought today’s flourless peanut butter oatmeal cookies tasted like my full-fat, sugary peanut butter cup oatmeal cookies. It was music to my ears.

Needless to say, I’m quite excited to share these cookies with you today. They’re “banging” as my one friend described them. Hey Sal, you got anymore of those bangin’ peanut butter cookies?

“Bangin” – hey, I’ll take it! Especially when it comes to developing a flourless cookie recipe. Let’s discuss how these 7 ingredient cookies are made.

Homemade Honey Roasted Peanut Butter by sallysbakingaddiction.com

First, start with peanut butter. Your favorite peanut butter – whether that’s homemade or store-bought. Try to stay away from anything too oily. I like to use my homemade honey roasted peanut butter in this recipe and strongly suggest you do as well for the best flavor. Peanut butter takes the place of regular butter in this cookie recipe.

Making my honey roasted peanut butter at home is incredibly simple. It will take you only a few minutes and you only need 1 ingredient. Plus, it tastes amazing spread on top of apple slices and celery sticks. Check it out, peanut butter lovers.

Homemade Peanut Butter by sallysbakingaddiction.com

Along with peanut butter, you’ll need oats, brown sugar, baking soda, cinnamon, 1 egg, and dark chocolate chips. All simple, easy, straightforward ingredients. I do not know how to make this cookie recipe without refined sugar – I’ve never tested it. See my note in the recipe below about the brown sugar.

While you do not need a mixer for today’s flourless cookie recipe – you will need to chill the cookie dough for 30 minutes. Just enough time for you to clean up and preheat the oven. Then, scoop, bake, eat, fall in flourless-peanut-butter-oatmeal-cookie-love.

I’m so corny. Are you even still reading?

7 ingredient Flourless Peanut Butter Oatmeal Cookies - soft, chewy, simple, and gluten free!

Chewy edges, soft centers, cinnamon-spiced and full of peanut butter flavor. No butter, no flour, no oil, and yet… still taste dreamy. With a recipe repertoire of hundreds of cookies, it really says something when I make the same cookie recipe twice in 2 days!! I even ate a couple for breakfast one day. Kept me full for hours.

Like my friend said, they’re bangin’…. but it totally sounds cooler when he says it.

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Flourless Peanut Butter Oatmeal Cookies

Only 7 simple ingredients needed to make these soft & chewy flourless peanut butter oatmeal cookies. Dark chocolate chips, peanut butter, cinnamon, and not much else in this gluten free cookie recipe.

Yield: 14 cookies

Prep Time: 40 minutes (includes chilling)

Total Time: 50 minutes

Ingredients:

  • 2/3 cup (58g) old-fashioned rolled oats*
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 cup (250g) peanut butter at room temperature or cold(see notes)
  • 6 Tablespoons (90g) light brown sugar (see notes)
  • 1/2 cup (90g) semi-sweet or dark chocolate chips

Directions:

In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the chocolate chips.

Chill the cookie dough for 30 minutes.

Preheat oven to 350F degrees. Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten as pictured in this recipe. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.

Bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!

Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long! Cookies freeze well, up to 3 months.

*Gluten intolerant readers: make sure your oats are certified gluten free.

*I typically use 3/4 cup of oats in these cookies, however 2/3 cup makes the cookie dough a little easier to handle and the baked cookies less crumbly. Make sure you use old-fashioned oats, not quick oats. 

*About the peanut butter: you may use homemade, natural, or commercial peanut butter, however the type you use will alter their texture slightly. I found the best texture was with 1 cup of my homemade honey roasted peanut butter or 1 cup Skippy Natural Peanut Butter. If using my homemade peanut butter, make sure it is at room temperature or cold. Freshly processed, it's quite warm and you do not want to use warm peanut butter in the cookie dough. If using natural brand peanut butter: be sure to stir in any excess oil on top and get it completely mixed in. Otherwise, your cookies will spread. An equal amount of almond butter may be used instead of peanut butter.

*About the sugar: you may use white sugar instead, but keep in mind you'll lose the mild molasses flavor from brown sugar. If the peanut butter you are using is not sweet and on the salty side, increase brown sugar to 1/2 cup. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

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